Siew Mai - By Fiona Lau

Siew Mai - By Fiona Lau
300 grams shelled shrimps
500 grams minced pork shoulder
2 stalk spring onions
4 water chestnuts dice
1 tsp salt
1/2 tsp sugar
1 tsp chicken bouillon powder
1 tbsp corn starch
1 tsp soy sauce
1/2 tsp white pepper
1 tsp sesame oil
1 pack wanton skins
Fish roes for toppings
1. Combine all fillings with seasonings and mix well. Better to Leave season overnight.
2. wrap the Siew Mai, take a piece of wanton skin and place in your palm. The side with more flour should be facing up. Place 1 tbsp of fillings in the centre of the skin. Wet the edge of the skin with some water (will help it stick).
3. Put the wanton skin and fillings onto the right hand. Close the opened wanton skin and fold up the edge by gently grabbing the filings and moving your fingers upwards towards the edge of the skin.
4. Place the Siew Mai on a greased steamer and steam for 12 minutes. Serve hot.

- Use meat with some fats. Lean meat will not be nice for Siew Mai.
- You can also garnish the top with a little cooked salted egg yolk.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

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